A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Terri
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

437 calories; 18.8 g total fat; 33 mg cholesterol; 259 mg sodium. 64.1 g carbohydrates; 5 g protein; Full Nutrition

Reviews (724)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2007
This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb try using a lattice top instead of the double crust called for in the recipe. It lets alot of the moisture out. Also be sure to let the filling sit the whole 30 min before pouring into crust and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps the pie won't be runny nor will it taste floury. Read More
(1421)

Most helpful critical review

Rating: 3 stars
07/18/2003
This could be a great recipe if you would have mention that one should cook the rhubarb 1st.........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that it needs more sugar.....I will try making this pie again in the future but with cooked rhubard and more sugar.......thank you for sharing this recipe with us... Read More
(101)
917 Ratings
  • 5 star values: 662
  • 4 star values: 160
  • 3 star values: 44
  • 2 star values: 25
  • 1 star values: 26
Rating: 5 stars
07/11/2007
This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb try using a lattice top instead of the double crust called for in the recipe. It lets alot of the moisture out. Also be sure to let the filling sit the whole 30 min before pouring into crust and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps the pie won't be runny nor will it taste floury. Read More
(1421)
Rating: 5 stars
07/11/2007
This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb try using a lattice top instead of the double crust called for in the recipe. It lets alot of the moisture out. Also be sure to let the filling sit the whole 30 min before pouring into crust and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps the pie won't be runny nor will it taste floury. Read More
(1421)
Rating: 4 stars
05/09/2007
I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added the sugar & 1/4 to 1/2 cup of water with 2 Tablespoons of corn starch dissolved in the water. I cooked it until it thickened. I removed the pot from the stove & added the raw strawberries. I poured the mixture into the crust & dotted with butter. It turned out much better with the cornstarch. Not too much liquid & no flour taste. Also, I just brush the top crust with milk & sprinkle with some sugar & nutmeg. Read More
(929)
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Rating: 5 stars
06/25/2006
This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust baked at 425 for 15 min. took off the foil turned it down to 375 for 45 more min. With pies like this you cannot just cut into them fresh from the oven or they run all over the place. I made this at 9 at night then cut into it the next day in the afternoon no runniness at all. Yum! Read More
(460)
Rating: 5 stars
05/25/2009
Reading the reviews most of them saying the pie was runny I had my concerns about this but they were definitely unfounded. The pie is excellent. And that means the recipe is excellent. I didn't change a thing nor will I in the future. I can only think that those who experienced a runny pie either cut into it before it was completely cooled or didn't cook it long enough - when you see the juices bubble up through the vented crust that's a pretty good indicator the pie is done. I used "Basic Flaky Pie Crust " also from this site and the result was simply a beautiful and delicious pie. Read More
(387)
Rating: 5 stars
06/24/2007
This was amazing! I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use the flour but instead (as previously mentioned) mixed 1/4 cup of water with 2 tablespoons of cornstarch and let it sit with the berries rhubarb and sugar for 30 minutes. i also baked the pie for 15 minutes at 425 and then 40 minutes at 375. we let the pie cool for about 3-4 hours and it's not runny at all!! this was so good that i'm making 2 more of these pies to give to my family and neighbor! also just a note - you don't need to cook the rhubarb before hand - you need to make sure it's chopped up (about 1/4 inch) and also if you notice the skin is a little tough peel it a little bit. thanks so much for a recipe that i'll definitely use again and again!! Read More
(251)
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Rating: 5 stars
06/10/2005
strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out however is that if you wait 1 day after baking the pie the juice inside seems to thicken a little bit. You could also use some tapioca to thicken the filling but this only takes away from the natural flavor of the fruit filling. Using a little bit more flour or substituting flour for cornstarch also makes the filling a bit thicker. Read More
(116)
Rating: 3 stars
07/18/2003
This could be a great recipe if you would have mention that one should cook the rhubarb 1st.........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that it needs more sugar.....I will try making this pie again in the future but with cooked rhubard and more sugar.......thank you for sharing this recipe with us... Read More
(101)
Rating: 5 stars
04/23/2004
This pie was really good. I've made many rhubarb pies and I've never soaked or cooked the rhubarb prior to putting it in. Either those of you who have the "crunchy rhubarb" problem have extremely tough rhubarb or you're cutting it into chunks that are too big. I cut mine approx. 1/4" in width. I also agree with another person that this pie is a bit too sweet. Perhaps our rhubarb is not as bitter as others. It's all in the rhubarb I guess! Read More
(98)
Rating: 5 stars
07/18/2003
I added a cup of water to the rhubarb strawberrys and sugar and cooked it on top the stove until the rhubarb was cooked up then put it in the pie shell. It was wonderful!! Just dont forget to put foil under your pie tin so it doesnt drip on the oven. Read More
(76)